Low FODMAP Baked Vegetable Omelette

When my husband tasted this dish he said it would be great as a filling for a quiche. To be honest I couldn't agree more, the only thing is, I have never made pastry in my life but I reckon it's about time I tried.
 
 Ingredients:

• 8 eggs, beaten
• 1 courgette, diced
• 6 tomatoes, diced
• 1 tblsp each of fresh: parsley, mint, chives
• 3 slices gluten and dairy free cooked ham, chopped (or cooked bacon)
• 4 tblsps rice or almond milk
• oil for frying
• salt

Method:

In a frying pan sautee the courgette. When is about half cooked add the tomatoes, ham and herbs. Keep cooking all the ingredients until the mixture is fairly dry then add to the beaten eggs, season with salt and add the milk. I didn't actually measure the amount of milk, I just add a swig according to the quantity of eggs but I think 4 tablespoons should be about right. Pour the mixture into a baking dish and bake in a preheated oven at 180C for about 30 minutes, until the top is firm and golden.

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Flourless Mocha Mousse Cake

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I found this delicious recipe in the YOU magazine that came with the Irish Daily Mail paper many, many Sundays ago.

When you eat this cake at room temperature you will find the texture soft and mousse-like, which is very nice, however I do prefer to eat it chilled when the texture reminds me of a baked cheesecake, yummy...

My son wasn't a fan of this cake, he found it too bitter. The plain cocoa powder dusted on top certainly add a touch of bitterness to the already not too sweet taste and maybe the next time I make it I will dust it with some icing sugar instead for a little extra sweetness ('cause I'm definitely making it again!).

Ingredients:

• 250g dairy free dark chocolate about 50 per cent cocoa
• 250g dairy free margarine (plus extra for the tin)
• 1 heaped tblsp light muscovado sugar
• 50ml cold espresso
• 1 tsp dark rum
• 6 medium eggs, separated
• 50g ground almonds
• Dairy free cocoa for dusting

Method:

 Preheat the oven to 180C/160C fan. Grease a 20cm loose-bottomed cake tin about 8cm deep. Break up the chocolate and gently melt it with the margarine and sugar in a large mixing bowl set over a pan containing a little simmering water, stirring occasionally until smooth and combined. Stir inn the espresso and rum.
Whisk the egg yolks for a couple of minutes in a medium bowl using an electric whisk until very pale, moussey and doubled in volume. Fold into the chocolate and margarine mixture, followed by the ground almonds.
Using clean beaters, whisk the egg whites until stiff in a large bowl and fold into the chocolate base in 3 goes. Pour the mixture into the tin and smooth the surface. Bake for 15 minutes until the cake appears risen and cracked around the outside and the surface has set with a glossy sheen; it will remain a little liquid in the centre.
Run a knife around the top of the edge and leave it to cool in the tin, then loosely cover and chill for several hours or overnight. Lightly dust with cocoa before serving, then remove the collar of the tin.